Spinach Ricotta Ravioli (Printable)

Delicate homemade ravioli with creamy ricotta and fresh spinach filling, served in vibrant marinara sauce.

# What You Need:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt

→ Filling

04 - 1 cup ricotta cheese
05 - 1 cup fresh spinach, chopped
06 - 1/3 cup grated Parmesan cheese
07 - 1 large egg yolk
08 - 1/4 teaspoon nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Sauce

11 - 2 cups marinara sauce
12 - 1 tablespoon olive oil
13 - 2 cloves garlic, minced
14 - Salt and black pepper to taste

→ Garnish

15 - Fresh basil leaves for garnish
16 - Extra grated Parmesan cheese

# Directions:

01 - On a clean work surface, mound flour and create a well in the center. Add eggs and salt. Using a fork, gradually incorporate flour from the inner walls until a rough dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.
02 - Steam or sauté spinach until completely wilted. Transfer to a fine-mesh strainer and squeeze firmly to remove excess moisture. Finely chop the drained spinach. In a mixing bowl, combine ricotta, chopped spinach, Parmesan cheese, egg yolk, nutmeg, salt, and black pepper. Mix until uniformly combined.
03 - Divide rested dough into two equal portions. Using a pasta machine set to the thinnest setting or a rolling pin, roll each portion into thin, uniform sheets approximately 1/16 inch thick. Handle gently to prevent tearing.
04 - Place 1 teaspoon portions of filling on one pasta sheet, spacing them 2 inches apart in a grid pattern. Lightly brush the pasta surface between filling portions with water. Carefully place the second pasta sheet on top and press firmly around each filling mound to seal. Cut into individual squares or use a ravioli cutter. Press edges with a fork tines to reinforce seals.
05 - Bring a large pot of salted water to a gentle boil. Carefully add ravioli in batches to avoid crowding. Cook for 3-4 minutes until ravioli float to the surface and maintain buoyancy for 30 seconds. Remove with a slotted spoon and transfer to a warm plate.
06 - Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Pour in marinara sauce and season with salt and black pepper to taste. Maintain a gentle simmer for 5 minutes, stirring occasionally.
07 - Spoon marinara sauce onto warmed serving plates. Arrange cooked ravioli on the sauce, top with additional sauce, fresh basil leaves, and extra grated Parmesan cheese. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The pasta is tender and delicate in a way boxed ravioli never achieves, with a texture that melts against your tongue.
  • You control every element, from the creaminess of the filling to the brightness of the sauce, making it truly yours.
  • It looks impressively restaurant-worthy but comes together with pantry staples and a little patience.
  • Leftover filling works beautifully in stuffed shells or mixed into scrambled eggs the next morning.
02 -
  • If your dough feels too sticky while kneading, resist the urge to add too much extra flour or it will become tough and dense.
  • Always rest the dough for the full thirty minutes, or it will snap back and refuse to roll thin no matter how hard you try.
  • Seal the ravioli edges tightly and check for air pockets, because any gaps will cause them to burst open in the boiling water.
  • Use a gentle boil, not a rolling one, or the ravioli will tumble around and tear apart before they finish cooking.
03 -
  • If your pasta sheets dry out while you're working, cover them with a barely damp towel to keep them pliable.
  • Use a ravioli stamp or cutter with fluted edges for a more traditional look and a better seal than a knife can provide.
  • Taste your filling before you start assembling, because it's much easier to adjust seasoning now than after everything is sealed up.
  • Don't overcrowd the pot when boiling, or the ravioli will stick together and cook unevenly.
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